The Dayton Forum

TUSKEGEE MAGAZINE TELLS OF "VARIATIONS OF FRIED CHICKEN"

TUSKEGEE INSTITUTE, Ala. - "Variations of Fried Chicken" is the subject of an extended and illustrated article in "Service", a new monthly magazine published at Tuskegee Institute, Leon W. Brown managing editor. The article begins by saying: It's chicken time in Dixie, and Southern chefs and house wives again compare recipes for frying chicken Southern style. The article said controversies "often arise among Southerners themselves as to the proper methods of frying chicken. Such debatable questions as these arise; Do you use flour or batter or buttermilk in which to coat your pieces of chicken? Salt or pepper, or both, for seasoning? Do you like a frying pan or a deep kettle as your cooking utensil? What weight chicken do you prefer? Should it be freshly killed or cooled for one hour, 24 hours or a week? Should it be cooled in refrigerator or in cold salt water? Do you prefer lard, side bacon grease, butter or chicken fat in which to fry your chicken? Do you like your pan very hot, or do you think cooking at moderate temperature is better?" The best people in the South, including the wives of Governors, argue those points-- it is stated.